Baked Shrimp and Andouille Jambalaya


  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 large green pepper, chopped
  • 2 tablespoons olive oil
  • 4 links of smoked Andouille, sliced
  • 24-30 medium shrimp, shelled and veined
  • 1/2 cup frozen peas
  • 2 tablespoons Creole seasoning (I use Tony Cachere's creole seasoning, or use your own homemade blend)
  • 2 bay leaves
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups uncooked long-grain rice
  • 3 cups chicken broth
  • Salt and pepper
  • Preheat the oven to 350 F.
  • In a Dutch oven, heat the oil over medium heat. Add onion, garlic, chopped pepper and bay leaves, cook until the vegetables are tender. Add rice, peas, and tomatoes, stir and continue cooking for another minute. Stir in sausage and shrimp, Creole seasoning, salt and pepper. Add chicken stock into the pot, stir until well combined. 
  • Turn off the heat, cover the pot and transfer to the preheated oven. Bake for about 1 hour 30 minutes, or until the rice is cooked and the liquid is all absorbed. Stir once halfway through baking time, if possible. Serve immediately while it's hot.